Instructions:

1. Prepare the lamb:

Heat 2 tbsp of olive oil in a large pot or tagine over medium-high heat. Add the cubed lamb and brown on all sides, then remove and set aside.

2. Sauté the aromatics:

In the same pot, add the chopped onions and sauté until golden brown, about 5-7 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add spices and lamb:

Stir in the ground ginger, cinnamon, and turmeric, cooking for 1 minute to release the flavors. Return the browned lamb to the pot, mixing well to coat with the spices.

4. Simmer:

Pour in the chicken broth, adding enough to just cover the meat. If using, add a pinch of saffron threads. Bring to a simmer, then reduce the heat to low. Cover and cook for about 1.5-2 hours, until the lamb is tender.

5. Add apricots:

About 30 minutes before the end of cooking, stir in the dried apricots. Continue to cook, covered, until the apricots are soft and the flavors are well blended.

6. Toast almonds:

While the tagine is cooking, toast the almonds in a dry skillet over medium heat until golden brown and fragrant, about 5 minutes.

7. Season and serve:

Taste and adjust the seasoning with salt and pepper. Garnish with toasted almonds and chopped fresh coriander before serving.